INGREDIENTS
- 2 sweetcorn kernels
- 65ml (or 5 tbsp) olive oil
- 3 tsp smoked paprika
- 2 tsp BBQ seasoning
- Sea salt flakes
- 150g vegan mayo
- 2 tbsp sriracha
- Juice of 1 lime
- 1 tsp sugar
- Pinch of salt
- Grated vegan parmesan
- Chilli flakes
- Chopped chives
METHOD
- Make the ribs | Halve the corn kernels down the middle, lengthways, then again so you have 4 pieces of sweetcorn for each piece – this is usually easiest starting at the top and cutting the whole way down – a rolling pin might help get the knife to the bottom, please seek help if needed | Place the sweetcorn pieces onto a large baking tray
- Make the rub | Mix the olive oil, smoked paprika and BBQ seasoning together in a small bowl | Brush the rub over the sweetcorn pieces until they are completely coated and sprinkle with sea salt
- Cook the ribs | Place the ribs in the oven for 30-35 minutes, or until the corn pieces have curled up and become golden on the outside
- While the sweetcorn cooks, make the sriracha mayo | Mix all of the mayo ingredients together in a small bowl | Taste and season with salt
- Finish the ribs | Place the corn onto a serving plate and rub with vegan butter until it melts over the top of the corn | Sprinkle with vegan parmesan, chilli flakes and chopped chives
- Time to serve | Serve the mayo in a small bowl alongside the sweetcorn
Recipe and image from: https://www.bosh.tv/recipes/corn-ribs
